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This simple, yet flavorful pot roast is
perfect to serve on a chilly autumn day.
Autumn Pot Roast
with Root Vegetables
- 1 boneless beef chuck arm pot roast (3
to 3 1/2 pounds)
1 tablespoon vegetable oil
8 small red-skinned potatoes, halved
2 large carrots, cut into 2 1/2 x 1/2-inch pieces
2 large parsnips, cut into 2 1/2 x 1/2-inch pieces
1 small leek, cut into 1 1/2-inch pieces
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
Seasoning:
1 teaspoon dried oregano
1 clove garlic, minced
1/2 teaspoon each salt and lemon pepper
- Combine seasoning ingredients; press onto
beef pot roast. Heat oil in Dutch oven over medium heat until
hot. Brown pot roast. Pour off drippings.
- Add 3/4 cup water; bring to a boil. Reduce
heat; cover tightly and simmer 2 hours. Add vegetables; continue
cooking, covered, 30 to 45 minutes or until pot roast and vegetables
are fork-tender. Remove pot roast and vegetables; keep warm.
- Skim fat from cooking liquid. Measure
and return 2 cups cooking liquid to Dutch oven. Stir in cornstarch
mixture; cook and stir 1 minute or until thickened and bubbly.
Carve pot roast. Serve with vegetables and sauce.
Makes 6 servings.
Recipe and photograph provided courtesy
of the Beef Industry Council.
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